Cook the chicken with onion and garlic and shred. Boil the chiles for 20 minutes. Remove them from the water and blend with garlic and small piece of onion. Fry a small amount of onion in oil and then add the salsa. Blend the tomato with a little water and add to the salsa. Also mix in some of the canned tomato sauce. Add the bouillon and boil for about 10 minutes. Fry each tortilla very lightly then submerge in the salsa. Remove and roll with chicken in each tortilla. Place in baking pan. Pour remaining salsa over top and add queso fresco. Bake for 15 min. Serve with red rice.
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|Serving Size: 1 Serving (1044g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1250 (62%)|
|Amt Per Serving||% DV|
|Total Fat 138.9g||185 %|
|Saturated Fat 39.7g||199 %|
|Monounsaturated Fat 57.5g|
|Polyunsanturated Fat 29.9g|
|Cholesterol 690.2mg||212 %|
|Sodium 664.2mg||23 %|
|Potassium 1994.1mg||52 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 8.6g|
|Protein 172.9g||247 %|
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Calories per serving: 2026
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